Microencapsulação de ômega 3 para aplicação em frozen yogurt

Abstract

The Omega 3 is a polyunsaturated fatty acid that, when consumed in recommended doses, has several benefits to humans, including preventing and treating cardiovascular diseases. The inclusion of Omega 3 in food has been happening for a while since consumers are increasingly opting for a healthy diet that enhances quality of life. In this work both albumin microcapsules and collagen cross-linked with calcium ions acted as matrices for the incorporation of Omega 3. The obtained microcapsules had average size of 10 to 113 μm and were capable of avoiding unpleasant taste and odor. The addition of microcapsules did not change the physical, chemical and sensory characteristics of frozen yogurt showing that this encapsulation technique may be considered a good business opportunity for the food industry, mainly for the area of development of the natural products.